I melted the butter in a small pan, added about 1/4 cup chopped onion. Then I added a little flour and added the milk and allowed to thicken. I then alternated the layers with potatoes, sauce & cheese. Put some paprika on top for color. It was great.
Have made this recipe many, many times but hadn't read the reviews until just before I made it most recently. I used a mandolin for the potatoes this time, and used 1% milk because I happened to have it. Not sure exactly what made the difference but the final result looked much more appealing without the separation of milk and cheese as mentioned by another reviewer. Everything just melded a little better.
Either way the potatoes are so delicious and it's exciting to be able to give it that extra kick of improved presentation thanks to other reviewers.
These are great! I used Yukon gold potatoes and the left over garlic in the milk as suggested by other reviewers. Great flavor and not too rich. My whole family loved them-will make again - maybe this week :)
Borrowing from prior reviews, I used Yukons and the mandolin to achieve thin and even slices. Toss the crushed or minced garlic into the melted butter, so you are drizzling extra garlic in the potatoes. Sadly, I had no Gruyere, so I used Swiss, and increased the amount slightly. Salt and pepper very liberally between layers. I finished with a grating of nutmeg. This was delicious and pretty.
Delicious. Yummy. I was daydreaming about scalloped potatoes on an afternoon run, and this pleases. I live in Belgium, and I had picked up some Alpine Gruyere from a local cheese shop and wanted to put it to good use. The marriage of potatoes, cheese, and milk is perfect for any cold evening heading into fall.
I used olive oil instead of butter and Cajun seasoning (mostly because I am a bit homesick). This was devoured.
I served this with a mixture of white beans, Swiss chard, and tomatoes seasoned with truffle oil and smoked paprika.